Citrus Coconut-Kabocha Bisque

By The Blissful Chef
Yield 5-7 servings

Ingredients:

• 1 tablespoon coconut oil or 1/2 cup veggie broth
• 1 medium kabocha squash, seeded and cubed
• pinch sea salt, plus more to taste
• 1 orange, zested and juiced
• 5 or more cups filtered water or broth
• 1 can (13.5 ounces) coconut milk
• pinch white pepper
• fresh herbs, for garnish

Method:

1. Heat oil or broth in medium stockpot. Sauté the kabocha with sea salt for about three minutes, covered, stirring occasionally. Add a little water if the kabocha starts to stick to the pan. Add orange zest and juice. Sauté for two more minutes.
2. Add water and coconut milk and bring to boil. Simmer until kabocha is very soft (about 20 minutes). Puree with immersion blender right in the pot or in batches in a regular blender (return to pot when finished blending). Add pepper and sea salt to taste.
3. Serve hot garnished with fresh herbs like cilantro or parsley.